1 cup nut butter (any nut or seed butter will do -- even make your own!)

2 cups chocolate chips (or carob)

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Preparation

Mix together the butter, graham cracker crumbs, confectioners' sugar, and nut butter until well blended.
Press evenly into the bottom of an ungreased 9x13 inch pan -- or into cupcake pan with or without liners.
Melt the chocolate chips with the peanut butter, stirring occasionally until smooth.
Spread over the prepared crust.
Refrigerate for at least one hour before cutting.